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FattyDumplin's Profile

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A Faster Chowhound: Pagination for Longer Threads

I'd be curious. What percentage of your frequent users, who as you say partake in the long threads, have complained about the old single page view? Based on what I've seen in this thread, with many of these very users posting their frustrations, I'd be surprised if the percentage was very high.

I realize I get what I pay for and I should be thankful for this forum's contributors who have introduce me to so many great restaurants in so many cities over the years. But don't, as Judge Judy would say, pee on my leg and tell me it's raining. This is purely a business decision. Splitting threads onto a multitude of pages is all about serving more ads and generating page views. Call it what it is and don't insult our intelligence by saying its "for the people."

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

Gee, I wonder if he got the salsa fresca? And what other special sauces in addition just to make up for his troubles?

2014 Omakase Odyssey

Sushiann is pretty blah. As you said, it's geared towards the business crowd and was decidedly uninspiring when I went. I'd definitely give 15 east another shot at the counter w masa. I've only had great experiences there.

Dec 15, 2014
FattyDumplin in Manhattan

Pete Wells's Top Ten NYC Ramen

ah yes, i read your review for this. sounded amazing. the closest thing i can think of when i lived in new york was setagaya's (when they first opened) tsukemen. That broth was delicious. porky, but seafoody too, as i think it had dried scallop? I loved that place. But then my wife and went crazy and asked for the second helping of nooldes (Kedama?) and basically overate. Ever after that, she refused to go back...

Dec 12, 2014
FattyDumplin in Manhattan

Pete Wells's Top Ten NYC Ramen

Yeah, but when I compare the non pork based ones versus other asian soup noudles, I much prefer the latter.

That said, i 100% agree with you re: the new york comment. LA has some great chinese soup noodle places. Haven't found / taken the time to find vietnamese places up here in the bay area, but you should deifnitely try the bo bun hue. I had it for hte first time a few months ago and really enjoyed it. LIke an amped up Pho.

Dec 12, 2014
FattyDumplin in Manhattan

Cockscombs

Can I ask what hte texture is like? Is it entirely gelatinous or is there a thin layer of cartilage, ala pig years? Just curious as I've ony had it once and can't recall...

Dec 12, 2014
FattyDumplin in General Topics

Pete Wells's Top Ten NYC Ramen

Totally agree. Ramen to me has always been just a porky, salty, greasy gut bomb. To which many will say, uh, what's wrong with that. But, I'll take a bowl of bun bo hue any day as well. Not to mention a big steaming bowl of taiwanese beef noodle soup.

Dec 12, 2014
FattyDumplin in Manhattan

Guiltiest Guilty Pleasures

This one is odd but so delicious... Had a leftover uncooked beef honeycomb tripe in the freezer. Just took it out and boiled for 20 minutes. Cut it up and doused in Lao Gan Ma chili crisp. So good... I do this with gizzards, liver, tongue, and whatever else I can get my hands on when I'm craving it.

Dec 11, 2014
FattyDumplin in General Topics

Should I bring a whole fish to a dinner party?

Stupid question, but if everyone at work is telling you not to do it, why would you do it?

That said, I'm in agreement with you that it sounds delicious and I would love to see that as opposed to some of the standard office party potluck fare.

Dec 11, 2014
FattyDumplin in General Topics

Anyone familiar with Naked Wines?

how were the wines?

Dec 11, 2014
FattyDumplin in Wine
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Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

No offense, but he should feel terrible. He's a total a--hat. I'll be the first to admit that I stand up for my consumer rights and have written many a nasty letter to large corporations. But at least there, in most cases, you know you're intentionally being squeezed for profit margins and so yeah, I'm going to rant and rave when even the standards set by many companies aren't met.

But doing this to a Chinese restaurant? Let's see what's more likely... that a) it is a conspiracy by Chinese restaurants to screw unknowing take-out patrons of a few dollars on order or b) the website probably hadn't been updated in awhile and prices were stale, because hey, you know, prices go up over time. C'mon, dude.

As for his Chinese wife... poor wife.

Dumpling disaster, any ideas?

You can steam them till the wrapper is translucent and then pan fry to get the nice crisp and browning. It's a common dish at di sum places with a filling of chives and shrimp. Good luck!

Dec 07, 2014
FattyDumplin in Home Cooking

One dinner with family (Raku or LOS)

yeah, i think i agree... booked LoS. Thanks all!

Dec 06, 2014
FattyDumplin in Las Vegas

Reflections of a regular visitor

I'll add one name to your list.. Have you tried Russet in Rittenhouse square? As you said, a small, chef-driven restaurant with byob. I took my whole family there last week and everyone from the kids on up to the grandparents had a great time. Definitely a meat heavy, farm to table type place, but everything was wonderfully prepared. Even my 4 year old who is a picky eater devoured the papardelle dish and salmon dish he shared with his brother. Other standouts were hte charcuterie, whcih the chef makes himself as well as the lamb chops. Oh and i'd be remiss to not mention the desserts - there was a pumpkin parfait that we ordered one of, but then once the table tried it, we ended up adding a few more...

Dec 05, 2014
FattyDumplin in Philadelphia

new yorkers annual trip to san diego

i've seen kaito mentioned a couple times and wanted to put i a strong plug... aside from the fact that it's close to where you're staying in carlsbad, it is fantastic sushi. one of my all-time favorite japanese meals, taking into consideration frequent trips to la / sf / nyc. kaito is a fun guy, he has some interesting items and the seasoned / prepped pieces are so good. you may be able to find my review on this site for more detail, but things like his marinated blue fin, seared kinmadai, ono and this tofu skin pocket stuffed with chopped eel are some of my favorite things ever.

i know a lot of people like Ota, but imo, it wasn't close. Ota was a much more standard place with standard fish. Still very good in its own right, but not as unique an experience.

Dec 05, 2014
FattyDumplin in San Diego

One dinner with family (Raku or LOS)

what i'd probably do is give the kids some noodle dish and chicken satay. and the adults would be able to order as desired. does that change your answer?

Dec 05, 2014
FattyDumplin in Las Vegas

One dinner with family (Raku or LOS)

adults are fine, but kids need mild - i'd assumed you can order some dishes at LOS that are mild?

Dec 05, 2014
FattyDumplin in Las Vegas

One dinner with family (Raku or LOS)

We (5 adults and 3 kids) will be spending Xmas in Vegas this year, specifically the nights of the 24th and 25th. I know my in-laws will insist on doing one meal at a buffet, which I'd also love to hear views on for what is best these days since I know it changes so often. But, I have the good luck of being able to direct one dinner myself...

I'm torn between Raku and LOS, knowing they are very different cuisines, but coming from SF, neither cuisine is all that strong. I guess my question would be, if I'm used to eating NYC Thai (which has had rapid evolution to the positive in recent years) and NYC / LA Japanese, which one is going to stand out more.

Also, is Raku even family friendly? I've been to LOS and that seems fine, but Raku, by virtue of the hours, seems much hipper.

I know I probably can't go wrong with either choice, but given a forced rank, which is the more memorable experience?

Thanks in advance.

Dec 05, 2014
FattyDumplin in Las Vegas

disastrous meal at The Marshal

Fair enough, I'm more than willing to overlook operational snafus. Especially when there is recognition and acknowledgement.

However, based on comments like "fish was very dry and overcooked", "the short ribs were so fatty that the meat was almost impossible to find" and "the rest of the food was forgettable", it sounds like the execution is an issue as well. That's what would preclude me from ever trying it out.

Dec 04, 2014
FattyDumplin in Manhattan

Are oxtails really ox?

oh, I thought it was because the oxtails grow back. Or is that lizards?

Dec 04, 2014
FattyDumplin in General Topics

Secrets Of The Rapid Ramen Cooker

For what it's worth, this product was pitched on that show Shark Tank a year or two ago. I still remember the founder, who was an energetic young guy who made a great pitch. Mark Cuban ultimately made a pretty big investment for 10 - 20% of the company. At the time, I thought, what a stupid idea also. But, time has proven me wrong.

Dec 04, 2014
FattyDumplin in Cookware

Secrets Of The Rapid Ramen Cooker

Yeah, having graduated from college 20 years ago, tough to remember what it was like, but you're right, I had a mini microwave and something like this would have been perfect to cook a ramen and egg back in the day.

Dec 04, 2014
FattyDumplin in Cookware

Secrets Of The Rapid Ramen Cooker

sort of funny that 50% sodium reduction claim. But to their credit, if you read the FAQ (which I couldn't resist), the point is because the container perfectly fits the ramen noodle "block", you can add 1 cup of water versus the typical 2, and as a result reduce the seasoning usage by half as well. As opposed to a pot, where if you tried to reduce the water, it would not cover the noodle block. Stupid, I know, but at least there is somewhat rational thought in the claim.

Dec 04, 2014
FattyDumplin in Cookware

Secrets Of The Rapid Ramen Cooker

I was at the Berkeley campus store a few weeks ago. They had a whole stack of these and my wife and I were talking to the store clerk about how stupid they are. The clerk said it was a good seller. Sure enough, in the time we were browsing for sweatshirts, we saw 4 students come in and buy one. Amazeballs, but more power to the inventor.

Dec 04, 2014
FattyDumplin in Cookware

wonton vs dumpling

Exactly. all wontons are dumplings. but not all dumplings are wontons.

but the debate arises because "dumplings" in many circles has come to mean the more specific "jiao zi" which are thicker skinned and fried or boiled. For example, all the places in NYC, like Prosperity Dumpling, that sell jiao zi but call themselves dumpling shops. In my mind, when I say i want shirmp and chive dumplings, i am talking about the thicker skinned ones, whereas if I want wontons, that is specifically the thinner skinned ones.

the way around this is to force the guay lo to use the chinese terminology. Thus, shui jiao for boiled thick skin, guo tie for pan fried thick skin, xiao long bao for the soup dumplings, wun dun for the boiled thin skin and so on :)

disastrous meal at The Marshal

Yep. Sorry, my post wasn't actually direted at you... saw your later post which I agree with fully.

and yes, restaurants that totally f--k up and then don't recognize should be lambasted, which chowhounders have no problem doing :)

Dec 04, 2014
FattyDumplin in Manhattan

disastrous meal at The Marshal

Why not? So basically, the restaurant is buying your silence? I think the review was pretty fair. Some reviews I've seen get very vindictive and nasty... this one did not.

Dec 04, 2014
FattyDumplin in Manhattan
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disastrous meal at The Marshal

I thought the review was pretty fair. Sounds like the only thing the restaurant got right was comping the meal at the end, which had they actually executed what a restaurant is supposed to (have good service and food) would not have been necessary.

Too many restaurants to try in this city. Sometimes, sorry isn't enough. I'll save my money for restaurants I already know or have strong reviews from those I trust. I'd be really disappointed if in one of my infrequent trips to NYC, I had to deal with the experience above and a meal comp certainly would do little to make me feel better.

Dec 04, 2014
FattyDumplin in Manhattan

How can we say no to a dinner invitation? We don't want to appear ungracious even though we don't really like the boyfriend!

haha. snortled (is that a real word) my morning coffee.

Dec 04, 2014
FattyDumplin in Not About Food

Anyone familiar with Naked Wines?

And so how were the wines?

Dec 03, 2014
FattyDumplin in Wine
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